Chocolate Crinkle Cookies are soft, chewy treats with a rich chocolate flavor and a sweet, powdered sugar coating that cracks as they bake, giving them their signature crinkled look. They’re simple to make but look impressive, making them perfect for any occasion.
I love that these cookies come together quickly and fill the kitchen with the wonderful smell of chocolate while baking. I find it hard to stop myself from stealing one right out of the oven, though they’re just as delicious once cooled. The crackly surface with a fudgy middle is my favorite part!
For a little extra fun, I like to serve these cookies with a glass of cold milk or a warm cup of coffee. They’re also great to pack as a sweet surprise in lunch boxes or to bring along to holiday parties where they always disappear fast. They’re a real crowd-pleaser that feels cozy and homey, no matter the season.
Key Ingredients & Substitutions
All-purpose flour: This gives structure to your cookies. For a gluten-free option, try a 1-to-1 gluten-free baking flour blend.
Cocoa powder: Unsweetened cocoa adds deep chocolate flavor. Dutch-processed cocoa works well too, but it may affect how the cookies rise slightly.
Vegetable oil: It keeps the cookies moist and tender. You can substitute with melted coconut oil or light olive oil for a different hint of flavor.
Powdered sugar: Coating the dough in powdered sugar is key to the classic crackled look. Don’t skip this step or the signature cracks won’t form as nicely!
How Do I Get Those Perfect Cracks on Chocolate Crinkle Cookies?
The cracks happen because the cookie dough expands in the oven while the powdered sugar on top dries and cracks.
- Chill the dough for at least 2 hours; a cold dough cracks better and is easier to roll.
- Roll each dough ball generously in powdered sugar to create a thick coating.
- Place cookies spaced apart so they have room to spread and crack.
- Bake at 350°F (175°C) just until puffed and cracked. Overbaking can dry them out.
These simple steps create that beautiful contrast of the chocolate cookie and snowy white cracks you see in the photo. Enjoy the texture and look as much as the taste!
Equipment You’ll Need
- Mixing bowls – I use a medium one for dry ingredients and a large one for wet ones; it helps keep everything organized.
- Whisk or spoon – perfect for combining ingredients smoothly without too much fuss.
- Measuring cups and spoons – to get your ingredients just right for consistent cookies every time.
- Baking sheets – flat and sturdy to help cookies spread evenly without burning.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup easier.
- Spoon or cookie scoop – for portioning dough evenly, so all cookies bake uniformly.
- Cooling rack – lets cookies cool properly so they don’t get soggy underneath.
Flavor Variations & Add-Ins
- Stir in 1/2 cup chopped nuts like pecans or walnuts for a crunchy contrast to the soft cookies.
- Add 1/2 cup mini chocolate chips to boost the chocolatey goodness in every bite.
- Mix in 1/2 teaspoon cinnamon or a pinch of cayenne to give a warm or spicy twist.
- Swap regular cocoa powder for mint-flavored cocoa powder to create a festive, refreshing flavor.
How to Make Chocolate Crinkle Cookies
Ingredients You’ll Need:
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (100g) powdered sugar (for coating)
Time Needed
This recipe takes about 15 minutes to prepare, plus a minimum of 2 hours chilling time to let the dough firm up. Baking takes around 10-12 minutes per batch. Including cooling time, plan for about 3 hours total from start to finish.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This makes sure the chocolatey base is evenly mixed.
2. Combine Wet Ingredients:
In a large bowl, stir together the sugar and vegetable oil until balanced. Add in the eggs one at a time, beating well after each egg goes in. Stir in the vanilla extract for a sweet aroma.
3. Make the Dough:
Add the dry ingredients to the wet ones bit by bit, mixing until you get a thick, fudgy dough. It might look dense but that’s perfect for soft cookies.
4. Chill the Dough:
Cover the dough with plastic wrap and pop it into the fridge for at least 2 hours. This step helps the dough firm up and will make rolling easier later.
5. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper so your cookies don’t stick.
6. Shape and Coat Cookies:
Scoop tablespoon-sized balls of dough and roll them with your hands. Then, roll each ball generously in powdered sugar, coating it completely. This coating helps form the classic crinkle look.
7. Bake:
Place the sugared dough balls on the baking sheet, leaving about 2 inches between them to allow spreading. Bake in your preheated oven for 10 to 12 minutes. You’ll see the cookies puff up and develop beautiful cracks.
8. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer to a wire rack to cool completely. Enjoy the soft, chocolatey center and the pretty crackled surface!
Can I Use Frozen Dough for Chocolate Crinkle Cookies?
Yes! You can freeze the dough balls before rolling them in powdered sugar. When ready to bake, just add a few extra minutes to the baking time and bake straight from frozen.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months.
Can I Substitute Butter for Vegetable Oil?
Yes, melted butter works well and adds a rich flavor. Use the same amount (1/4 cup), but keep in mind that the texture may be a bit denser.
Why Do My Cookies Need Chilling Time?
Chilling firms up the dough, making it easier to handle and helping the cookies keep their shape. It also enhances the crackled appearance when baked.
